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    Home » Recipes » Breakfast

    Peanut Butter Pancakes w/ Peanut Butter Caramel [Sugar Free]

    Published: Feb 22, 2020 · Modified: Aug 1, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Scrumptious, mouth watering, peanut butter pancakes with sugar free peanut butter caramel is what weekends are made for. These utterly delicious pancakes and incredibly luscious, addictive caramel topping will easily become your go-to vegan pancake recipe.

    stack of pancakes with peanut butter caramel on top and dripping down the sides

    These pancakes are not only vegan and insanely delicious, but they’re also wheat free, gluten free, oil free, refined sugar free, and dare I say, almost healthy? They’re packed with nutrients, using wholesome ingredients for a tasty and nutritious vegan breakfast.

    Want even more incredible vegan pancake recipes? You’ve got to check out this collection of The BEST Vegan Pancakes Ever! So many great options for breakfast and brunch, but also a savoury dinner pancake!

    fork cutting into plate of peanut butter pancakes

    What’s in my peanut butter pancakes?

    • Soy milk + apple cider vinegar to give these pancakes a “buttermilk” effect that is entirely plant based. The apple cider vinegar reacts with the soy milk, causing it to appear somewhat curdled. The result is beautiful fluffy vegan pancakes that you’ll want to eat for breakfast every day.
    • Quick cooking steel cut oats, or rolled oats work fine too. Oats have been said to aid in lowering cholesterol and blood sugar levels, making them a healthier ingredient when compared to wheat flour. As an added bonus, oats are naturally gluten free, so if you have a gluten intolerance, oats are a great choice. Just make sure to purchase oats that are certified gluten free, if needed, since cross contamination can be a problem depending on your level of intolerance.
    • Chia seeds to provide a boost of iron, calcium, fiber, and healthy fats to these tasty protein pancakes.
    • Baking powder. Always make sure to use active baking powder since opened jars tend to lose their effectiveness over time.
    • Natural peanut butter, the kind that is JUST peanuts. I like natural peanut butter to ensure there is no added oil or sugar.
    • Unsweetened apple sauce to replace oil and sugar. Two for one deal here. 🙂

    bowls of oats, chia seeds, milk, baking powder, applesauce and peanut butter

    How to make peanut butter pancakes

    Start by combining the soy milk and apple cider vinegar (or lemon juice) in a small bowl and set aside to let it curdle.

    Meanwhile, add the oats and chia seeds to your blender and grind them until a flour like consistency is achieved. If your blender is not very powerful and there are a few chunkier pieces remaining, not to worry, it will still work well.

    Transfer the flour you just made to a large mixing bowl and add the baking powder and mix well. Set aside.

    bowls of oat flour, apple sauce, peanut butter and milk

    To the bowl of your now curdled milk, add the peanut butter and unsweetened apple sauce. Whisk to combine.

    wet ingredients in bowl for pancake batter

    Then pour your wet mixture into the bowl of dry ingredients. Using a silicone spatula, mix until just combined and no dry bits remain, but do not over mix. Some lumps are perfectly fine, and you don’t want to over mix the batter or the pancakes won’t be as fluffy.

    pancake batter in large mixing bowl

    Ladle your pancake batter onto a hot nonstick griddle, making your pancakes roughly 3-4 inches in diameter. I like making my pancakes on the smaller side so they are easier to flip.

    pancakes cooking on griddle

    Cook your pancakes for 4-5 minutes and then flip them. Cook the reverse side for another 3-4 minutes, until cooked through.

    pancakes flipped on griddle to cook reverse side

    How to make the peanut butter caramel topping

    While the pancakes are cooking, you may prepare your peanut butter caramel.

    The sauce is quick and simple to make and you should have plenty of time to do so while the pancakes are cooking. However, feel free to make the sauce first, if preferred.

    Gather your ingredients:

    • Pitted dates
    • Natural peanut butter
    • Soy milk
    • Cinnamon

    Then add all four ingredients to your blender and process until smooth. Once smooth, thin out your caramel with water to your desired consistency. I find 4-6 tablespoons to be the right amount.

    If you’re making the sauce ahead of time, it will thicken as it sits. When ready to serve, you may add a little more water to thin it out, as needed.

    TIP: If you don’t have a powerful blender, soak your dates in boiling hot water for 10 minutes. Then drain and add to your blender with the remaining ingredients. The soak time will soften the dates, making them easier to process.

    bowl of peanut butter, bowl of dates and cup of milk to make caramel

    Serve these vegan protein pancakes with 2-3 tablespoons of your homemade caramel sauce and sprinkle with chopped walnuts or peanuts and sliced bananas, if desired.

    If you’re skipping the caramel topping, you may use maple or date syrup, chopped nuts, fresh fruit, or any of your favourite pancake toppings.

    If you need a side, these air fryer hash browns pair nicely with these too. 🙂

    stack of peanut butter pancakes on plate with triangle cut out through the stack

    How long do they keep?

    Pancakes taste best when freshly made, but these sugar free pancakes also make great leftovers. You may keep them refrigerated for 3-4 days and reheat in the toaster for a quick and easy breakfast.

    The peanut butter caramel will keep refrigerated in a sealed container for up to 1 week and tastes great cold or warmed up in a small pot.

    You may also freeze these pancakes, but wait until they’re fully cooled. Then store them in a sealed container or sealed plastic bag and freeze. You may pop these in the toaster to heat through, from frozen for a simple and convenient breakfast.

    fork holding up a bite of pancake with plate of pancakes below

    You’re going to absolutely LOVE these thick and fluffy, perfect pancakes!

    They’re positively scrumptious, nutrient dense, protein packed, super peanutty and totally addictive. Enjoy!

    More vegan pancake recipes

    • Lemon Poppy Seed Pancakes
    • Blueberry Pancakes
    • Easy Banana Spinach Pancakes
    • Lentil Banana Protein Pancakes

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    stack of pancakes with peanut butter caramel on top and dripping down the sides

    Peanut Butter Pancakes w/ Peanut Butter Caramel

    These peanut butter pancakes are absolutely scrumptious and made using wholesome ingredients. You'd never guess they are healthy pancakes!
    5 from 5 votes
    Print Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Course: Breakfast
    Cuisine: American, Canadian, French
    Servings: 10 pancakes
    Calories: 140kcal

    Equipment

    • Blender
    • Griddle

    Ingredients

    • 1 cup soy milk
    • 1 teaspoon apple cider vinegar or lemon juice
    • 1 cups quick cooking steel cut oats or rolled oats
    • 3 tablespoon chia seeds
    • 2 teaspoon baking powder
    • ⅓ cup smooth peanut butter
    • 2 tablespoon unsweetened applesauce

    Peanut Butter Caramel

    • 1 cup pitted dates
    • ½ cup soy milk or plant milk of choice
    • 2 tablespoon smooth peanut butter
    • ½ teaspoon cinnamon
    • 4-6 tablespoon water to thin your caramel to desired consistency
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    Instructions

    • Add the soy milk and apple cider vinegar to a medium bowl and set aside to let it curdle.
    • Meanwhile, add the oats and chia seeds to a high powered and process until it resembles a flour consistency. (Don't worry if there are a few chunkier pieces.) Transfer the mixture to a large mixing bowl and add the baking powder to the same bowl. Whisk to combine.
    • Turn on your non stick griddle and allow it to get hot.
    • Now add the peanut butter and applesauce to the bowl with your now curdled milk and mix to combine. Then pour your wet ingredients into the bowl of dry ingredients. Mix until combined, but do not over mix. Some lumps are perfectly okay.
    • Using a ladle, pour a small scoop of batter on your hot griddle, making the pancakes roughly 3-4 inches in diameter. You may gently press the pancake down to help it spread a little as the batter will not be very runny. However, do not spread too much as these taste best a little thicker and fluffier.
    • Cook for 4-5 minutes until golden and flip and cook for another 3-4 more minutes, until cooked through.
    • While the pancakes are cooking, prepare your peanut butter caramel (if using) by adding all the ingredients, starting with only 4 tablespoon of the water to a blender and process on high until smooth. Add more water to reach desired consistency and set aside.
    • Serve your peanut butter pancakes with sliced bananas, chopped walnuts, and your peanut butter caramel. Or use any other favourite pancake toppings.

    Notes

    When mixing the batter, do not over mix. Instead, just until combined and you no longer see dry flour. Some lumps in the batter are perfectly fine.
     
    Make sure your griddle is very hot before cooking your pancakes to prevent sticking and to avoid greasing your pan. You can test this by splashing the griddle with a sprinkle of water to see if it sizzles.
     
    If you don't have a high powered blender, soak your dates for 10 minutes in boiling water and then drain, before making your peanut butter caramel.
     
    You may freeze leftovers in a sealed container and pop one or two in the toaster for quick and easy breakfasts.
     
    You may store any leftover peanut butter caramel in a sealed container in the refrigerator for up to 1 week.
     
    The nutritional information does not include the optional peanut butter caramel topping. There are 65 calories for one tenth of the sauce, which is approximately 2-3 tablespoons, depending on the amount of water added to thin the sauce.

    Nutrition

    Serving: 1Pancake | Calories: 140kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Trans Fat: 1g | Sodium: 134mg | Potassium: 102mg | Fiber: 4g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    Comments

    1. Cait Bakes Cruelty-Free

      October 31, 2021 at 12:21 pm

      Hey Rosa!. I was just about to make my go-to ‘Fluffiest Vegan Pqncakes EVER’ Recipe, for thr first time this fall…. but have since given up the added sugar, usually add PB and chocolate to mine anyways…. and this is PERFECT!!!
      Im all about the Natural organic PB too! But all i have is chunky
      which i appreciate for my pancakes….. 🤔 but then i started wondering… do yoi think i could use PB powder for the syrul? of so… any ideas on the adjustments?
      ..

      Reply
      • Rosa

        November 01, 2021 at 8:52 am

        I haven’t tried with PB powder so I can’t say for sure, but if you give it a try, please report back. 🙂

        Reply
    2. Summer

      March 28, 2020 at 3:07 pm

      5 stars
      These were so delicious! Everyone wanted seconds! The sliced bananas and walnuts make them even better 👌🏻 Thank you for sharing this yummy and easy to follow recipe. Definitely a keeper!

      Reply
      • Rosa

        March 28, 2020 at 4:59 pm

        Thanks for the review Summer! I’m thrilled everyone enjoyed them so much! 🙂

        Reply
    3. Sara

      February 23, 2020 at 2:13 pm

      5 stars
      I made your pb caramel sauce to top pancakes this morning – so delicious 🤤 I had to keep reminding myself that there was no sugar because I felt guilty eating it like I was having dessert.

      Reply
      • rosa

        February 23, 2020 at 7:16 pm

        So glad you enjoyed Sara! Thanks for reporting back. 🙂

        Reply

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